I think I have written about the only-veg Saturdays several times over here at Debjanir Rarraghar. How can I not by the way? Growing up in our Central Calcutta household, I never ever liked the Saturdays loaded with Borir Jhal, Borar jhal, Dhokar Dalna, Begun Basanti, Thor Ghonto, Helenchar Bora, Thankuni pata bata, Polta Patar Bora, Borar Ambol, and many more! It took me years to savor the Bengali vegetarian dishes. I started liking those when I was away from home; when it was easy to cook non-veg.

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As you are already here on this particular post, you already know what this post is about. Yes, I am going to write about Begun Basanti. Oh, let me write like a bong; Begun Bashonti! Once I asked Maa about the weird nomenclature of this particular dish where Eggplant is cooked with a mixture of Mustard paste and Yogurt. Maa's answer was quite funny. Maa said "the Begun is quoted with Bashonti colored gravy that is why! Imagine the begun is wearing Bashonti Saree and eating it without any further fuss!" Let me tell you, the light yellow color is known as "Bashonti in Bengali! This color is synonymous with Saraswati pujo.
Begun Basanti vs. Shorshe Begun!
Talking about the homecooked Bagun Basanti, it was never been regular at home though Shorshe Begun was. Either on Saturdays for the entire family or on any day for Mammam Shorshe Begun was regular. Mammam my aunt was a widow and she never had non-veg after Mejo Jethu's demise. In our place, everyday Vegetarian food has always been regular initially for Thakuma and then for Mammam as they opted for vegetarian food willingly. I never understand this ritual of Widow's having vegetarian aka satvik food. However, little do I have faith in the custom I have seen ample vegetarian delicacies cooked at home.
Begun Basanti was meant for special occasions back at home. The everyday Mustard paste was mixed with Tok Doi (Plain curd) for the added flavor and with the tempering of Hing and green chilies, Basanti was prepared. In the winter, few green peas were added and that was what made the Bagun Basanti special at home. I still follow the recipe I got from Chatterjee's. A thick, richly sweet, and sour gravy cooked with mustard paste and yogurt with added green peas and the long-fried eggplant cooked with this gravy. No dominating spices are to be added apart from regular, chili, turmeric, salt, and also sugar.
Here's how I make Begun Basanti at Debjanir Rannaghar!
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Begun Basanti
Begun Basanti is mustard and yogurt-based sweet and sour Bengali style curry cooked with Eggplant
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 People 1x
- Category: Side Dish
- Cuisine: Bengali
Ingredients
- 1 Eggplant (Big; long); or 3 (small, long)
- ¼ cup Green Peas
- 4 Green Chili
- 1 Tbsp. Black mustard seed
- 1 Tbsp. Yellow Mustard Seed
- 150ml Plain Curd/ Tok Doi/ plain yogurt
- ½ Tsp. Nigella Seed
- 1 Tsp. Turmeric Powder
- 1 Tbsp. Sugar
- ½ Tsp. Red Chili Powder
- 1 Tsp. Salt or to taste
- 3 Tbsp. Mustard Oil
Instructions
- Soak the mustard seeds with 2 green chilies in hot water with ¼ Tsp. of Salt for 15 minutes.
- Discard the water.
- Make a paste of the Seeds and chilies by adding a little salt.
- Add 1 cup of water to the paste and strain to discard the husk.
- Beat the curd to smooth it.
- Mix it with the mustard paste.
- Cut the Eggplant into long thick strips. One Big Eggplant to be cut into at least 8 strips.
- If using small eggplant, cut each into 4 strips. You may keep the stem intact with the strip of Eggplant.
- Marinate the Eggplant strips with ¼ Tsp. of Turmeric Powder, ¼ Tsp. of Red Chili Powder, ¼ Tsp. of Sugar, and also ¼ Tsp. of Salt.
- Heat the oil in a Pan and fry the eggplants at low temperature from all sides.
- Strain the fried Eggplants from the pan.
- Temper the oil with nigella seed and 2 chilies.
- Add the mustard and curd mixture to it.
- Now add Turmeric powder, sugar, red chili powder, and also salt.
- Add Green Peas as well and bring it to boil.
- Now add fried Eggplants and cook till the gravy thickens.
- Serve it hot with your choice of Rice/ bread.
Nutrition
- Serving Size: 75g
- Calories: 200
- Sugar: 10.4g
- Sodium: 648mg
- Fat: 13g
- Saturated Fat: 1.7g
- Carbohydrates: 17g
- Fiber: 5.7g
- Protein: 5.3g
- Cholesterol: 2mg
Bengali Vegetarian Recipes from Debjanir Rannaghar!
- Rosogollar Dalna (Also known as Bengali Rasgulla Curry)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Masoor Dal Bhorta
- Mulo Diye Motor Dal (Also known as Bengali Yellow Split Pea with Radish)
- Aloo Phulkopir Dalna (Also known as Bengali Potato and Cauliflower Curry)
- Dhokar Dalna (Also known as Bengali Dhoka Curry)
- Labra (Also known as Bengali Labra Tarkari)
- Gota Sheddho (Also known as Bengali Gota Shiddo)
- Laal Shag Bhaja (Also known as Stir-fried Red Amaranth Leaves)
- Aloo Posto (Also known as Bengali Postor Torkari)
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri or Bengali Khichuri)
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Sada Aloor Dum (also known as White Dum Aloo Bengali style)
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
- Shukto (Also known as Shuktoni)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Natun Aloor Dum (Also known as Bengali Niramish Aloor Dum)
Have you tried the Begun Basanti recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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